Potato and Root Vegetable Gratin Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 3/4 cup(s) chicken broth
2 tablespoon(s) margarine or butter
1 1/2 pound(s) russet (baking) potatoes (3 medium), peeled and thinly sliced
1 1/2 pound(s) sweet potatoes (3 small), peeled and thinly sliced
1 pound(s) celery root (1 large or 2 small), trimmed, peeled, quartered, and thinly sliced
1 pound(s) parsnips (6 medium), peeled and thinly sliced
Salt and pepper
1 cup(s) heavy or whipping cream
2 tablespoon(s) snipped fresh chives
|
|
Directions: |
Directions:Preheat oven to 400 degrees. In shallow 3 1/2- to 4-quart baking pan or shallow casserole, combine broth and margarine; place in oven while oven preheats to melt margarine, about 5 minutes. Meanwhile, in large bowl, toss potatoes, celery root, and parsnips with 1 1/4 teaspoons salt and 1/2 teaspoon freshly ground black pepper until well mixed. Remove baking pan from oven. Add broth mixture to vegetables and stir to coat. Spoon vegetable mixture into same baking pan; cover with foil and bake vegetables 40 minutes. Remove pan from oven. In 1-cup liquid measuring cup, heat cream in microwave on High 45 seconds to warm. Pour cream evenly over vegetables. Return baking pan to oven and bake vegetables, uncovered, 30 to 35 minutes longer or until top is golden and vegetables are fork-tender. Let stand 10 minutes before serving. Sprinkle with chives to serve. |
|
Personal
Notes: |
Personal
Notes: To make ahead, prepare and bake recipe; refrigerate up to two days. When ready to complete, bake, uncovered, on bottom rack of oven, increasing final baking time to 55 minutes. Snip the chives a day ahead and store in the fridge in plastic wrap; use to sprinkle on gratin to serve.
|
|
This recipe for Potato and Root Vegetable Gratin is from